Duck meat has a particularly delicate taste,therefore, a duck baked in the oven can rightfully be considered the pearl of the festive table. Even an inexperienced housewife can cook a duck in a sleeve, because in this case the bird is baked faster and after baking you do not need to wash the dishes. In addition, the undoubted advantage of this method of cooking poultry is that the meat retains a lot of moisture and turns out juicy. Choose a recipe to your taste and start preparing a hearty festive dinner for friends and family.
Duck with champignons, baked in a sleeve
If you are expecting a large number of guests, andthere is only one duck, pay attention to this recipe. Thanks to potatoes and champignons, the dish will be very filling and tasty. The ingredients are so simple that they can be found in every refrigerator, and the taste of the dish will exceed your expectations, because cooking in a baking sleeve is always simple and comfortable. Ingredients:
- large carcass of duck - 2.5 kilograms
- fresh champignons - 300 grams
- potatoes - 6 pieces
- onions - 150 grams
- salt and black ground pepper
Method of preparation:We suggest starting the preparation of this dish by cleaning and cutting the vegetables. Thinly slice the onion into half rings. Peel, wash and slice the mushrooms. Peel, wash and dice the potatoes. Now heat the frying pan and fry the onions and mushrooms until half cooked. Place the vegetables in a bowl and fry the potatoes, finally sprinkle with freshly ground pepper and salt. Wash the carcass, dry it and rub generously with salt and ground black pepper. Stuff the belly with the prepared vegetables and sew up the cut. Once you have completed this task, cut off a roasting sleeve, place the bird in it and loosely pinch the edges with clips. Cook the stuffed duck in the oven for one and a half to two hours at 180 degrees. A quarter of an hour before it is ready, carefully cut the sleeve and turn on the "Grill" mode. (or simply place the pan on the top shelf) to get a golden brown crust. After removing the bird from the oven, drain the rendered duck fat - you can store it in the refrigerator for up to 3 months and use it to fry vegetables. Carefully place the duck on a large platter, remove all the threads and serve. Enjoy!
Duck baked in a sleeve
Oven baked poultry recipes are oftensuggest stuffing the carcass, but not all housewives like to mess around with the stuffing. Take on board such a simple dish as duck marinated in wine. The meat turns out deliciously tender, and it is not particularly difficult to cook. Ingredients:
- medium duck
- 3 cups of dry white wine
- greens for decoration
- salt, pepper to taste
Method of preparation:This recipe calls for marinating the duck in wine, so start cooking the day before serving. Pour wine of your choice into a tightly sealed bag and place the duck in it. Leave it in the refrigerator for 12 hours, turning it over periodically. After the specified time, take the carcass out, coat it with vegetable oil and rub inside and out with coarse salt, freshly ground black and white pepper. Place the bird in a roasting bag and put it in the oven for 2 hours at 180 degrees. After the specified time, cut the bag and check the meat for readiness by piercing the joint with a fork. If the liquid that flows out does not contain blood, the duck is ready. Otherwise, leave the dish to bake for another 15-45 minutes. Serve the oven-baked duck with boiled potatoes, mashed potatoes, boiled rice or just with fresh vegetables. Enjoy!
Duck with prunes in mustard-honey glaze
If you happen to come across a tough bird,choose this recipe - in just a couple of hours you can serve soft tender meat. Prunes will give a pleasant aroma, and a honey-mustard note will add piquancy. Ingredients:
- duck weighing 2.2-2.5 kilograms
- prunes - 100 grams
- small apples - 5 pieces
- mustard spicy - 2 teaspoons
- a tablespoon of honey (take with a slide)
- garlic - 3-4 cloves
- pepper ground
- coriander - coffee spoon
- salt
Method of preparation:Start this recipe by preparing the carcass: mix honey and mustard in equal proportions and coat the bird with this mixture. Leave the carcass for a while and work on the stuffing. Pour boiling water over the prunes for 15 minutes, then cut each berry in half. Peel two apples, remove the core, and cut into thin slices. Peel the garlic and finely chop with a knife, and crush the coriander with a rolling pin. Mix the prunes, apples, garlic in a bowl, pour in the coriander, salt and pepper - the stuffing is ready. Rub the duck carcass with a mixture of salt and pepper and stuff it. Sew up the belly with culinary thread, put the duck in a sleeve and loosely fasten it at both ends with clips. Place the remaining apples next to it, whole. Preheat the oven to 190 degrees, put the duck on a baking sheet with the breast facing up and bake for an hour and a half. After the specified time, take out the baking tray, cut the sleeve and coat it again with the honey and mustard mixture, then put it on the top shelf and leave it in the oven for another 15-20 minutes to brown it. How long should you cook the bird? It is impossible to say for sure, because the cooking time depends on its age and weight. When you turn off the heat, let the duck rest for another 15 minutes, cut it into portions and serve. You can serve apples and prunes in two ways: as a full-fledged side dish or as a sauce. Just chop the fruits and dried fruits in a blender, adding a little of the released liquid. Boiled rice will be a great side dish for this dish. Enjoy!
Duck baked in a sleeve with cranberries and apples
Despite the combination of sweet filling and meat,the recipe for this dish is very harmonious, because the duck really "loves" berries and sour fruits. You can use both dried and frozen cranberries. Ingredients:
- carcass weighing 2.5 kilograms
For the marinade:
- a tablespoon of salt
- juice of one large lemon
- 50 milliliters of soy sauce
- a tablespoon of honey
- 50 milliliters of olive oil
- 3 tsp cumin
- 10 grams of ground coriander
- 1 teaspoon ground black pepper
- 3 cloves of crushed garlic
For the filling:
- 2 apples of sour varieties
- dried cranberry - 200 grams
- teaspoon coriander
Method of preparation:Combine all the marinade ingredients in a bowl, rub the bird with it and leave to marinate overnight. You can make shallow cuts beforehand so that excess fat melts during baking and the spices give the meat a fuller flavor. The next day, drain the resulting liquid from the duck and start preparing the filling. Peel the apples, cut them into cubes. Mix them with cranberries and coriander - the duck mince is ready. Take the marinated duck out of the refrigerator, stuff it with berry and fruit flavored mince and sew up the cut with culinary thread. Cut off pieces of baking sleeve, one and a half times longer than the carcass, and place the bird in it. If you cut off too short a sleeve, the meat will not be fully baked. Set the thermostat in the oven to 190 degrees and bake the carcass for 1.5-2 hours. If you like a crispy crust, cut the sleeve and place the dish on the top shelf of the oven for the remaining quarter of an hour of cooking. Baste with the melted fat every 4-5 minutes during baking. Place the finished bird on a platter, served with herbs and fresh vegetables, and call your family to the table. Enjoy!
Duck with rice and vegetables
You can cook duck with rice in a sleeve in two waysways: stuff the bird with cereal or place it next to the carcass. In the first case, the rice will be boiled, saturated with the taste of meat. The second option will ensure friability and a more individual taste of rice. Ingredients:
- large duck carcass in 2.5-3 kilograms
- steamed rice - 350 grams
- red sweet pepper - 2 pods
- Leek - 1 stem
- mixture of peppers - 2 teaspoons
- carrots - 1 piece
- coriander - a teaspoon
Method of preparation:The recipe below is very simple, so start cooking by chopping the vegetables. Cut the leek into rings, peel the carrots into petals and sauté the vegetables. Season with coriander, a mixture of white, pink and black peppers, and salt. Remove the seeds from the peppers and cut into cubes. Mix the vegetables and set aside — it’s time to deal with the duck. Wash the carcass, dry it and rub it with a mixture of coarse salt and pepper. Stuff the bird with washed rice and vegetables and place it in a roasting bag. If you want to cook the rice outside the duck, place it in the bag next to the carcass and sew the vegetables into the belly. Place the baking tray on the middle shelf and keep it in the oven for one and a half to two hours at 180 degrees. Check the bird for readiness by cutting the bag and piercing the joint with a fork — the liquid that flows out should be clear. If you have an old duck, you need to increase the baking time by 30-50 minutes. Turn off the oven and leave the dish in the oven for another quarter of an hour. After cooking, when serving, remove the threads, place the bird on a wide dish and take out the stuffing. Enjoy your meal! Baked duck is a classic of the festive table. We suggest you make your task as easy as possible and cook the bird in a baking sleeve. There are many ways to bring this dish to life, so, dear housewives, cook it with pleasure and tune in to the fact that the duck will be incredibly tasty! We advise you to read:
